823. OX-PALATES, A LA TORTUE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (3)
Instructions (2)
  1. Braize the ox-palates as before directed, put them in press, and when cold, stamp them out in scallops, with a circular cutter two inches in diameter, and put them in a small deep sautapan with a little of the sauce intended for the entrée.
  2. Twenty minutes before sending to table, make the scallops quite hot, and place them in neat order in, and round the base of an ornamental croustade of fried bread, previously prepared for the purpose, and made fast in the centre of the dish, with a little paste made of flour and white of egg; dispose the ragout à la tortue, omitting the pieces of calf's-head (No. 189), tastefully about the entrée, and serve.
Original Text
823. OX-PALATES, A LA TORTUE. Braize the ox-palates as before directed, put them in press, and when cold, stamp them out in scallops, with a circular cutter two inches in diameter, and put them in a small deep sautapan with a little of the sauce intended for the entrée. Twenty minutes before sending to table, make the scallops quite hot, and place them in neat order in, and round the base of an ornamental croustade of fried bread, previously prepared for the purpose, and made fast in the centre of the dish, with a little paste made of flour and white of egg; dispose the ragout à la tortue, omitting the pieces of calf's-head (No. 189), tastefully about the entrée, and serve.
Notes
—